Low FODMAP vegan meatloaf (nut free) - George Eats

Ingredients

• 150 g brown rice (uncooked weight)
• 60 ml (3 tablespoons)* oil of choice
• 1 leek green (thoroughly washed and finely sliced and then chopped)
• 20 g (2 supermarket bunches) sage, finely chopped (stems are fine as long as they aren’t super woody)
• 10 g (1 supermarket bunch) thyme, woody stems removed
• 150 g oyster mushrooms (finely chopped)
• 30 g (1 tablespoon)* dark gluten free miso or 1 X 10.5g low FODMAP vegan beef stock cube (I used Massel brand in Australia)
• 5-15 g 1-3 tablespoons nutritional yeast (you could also toast it prior to use for extra umami)
• 125 ml (1/2 cup)* water
• 500 g firm tofu
• 4 teaspoons dried thyme
• 4 teaspoons dried oregano
• 4 teaspoons Dijon mustard
• 7.5-10 g psyllium husk powder
• 40 ml (2 tablespoons)* Tamari or gluten free soy sauce
• 20-40 ml (1-2 tablespoons)* sherry vinegar, red wine vinegar or black rice vinegar
• 2 teaspoons brown sugar or maple syrup
• Freshly cracked pepper (to your tastes)